Following a July study that found switching from a household gas stove to an electric one can improve asthma symptoms, a new peer-reviewed study published on Tuesday concluded that workers in restaurant kitchens using gas and propane appliances are exposed to air pollution and heat levels that exceed health guidelines.

The National Restaurant Association reports that over 15.7 million Americans work in the food service industry.

Published in the scientific journal Environmental Research Letters, and in collaboration with chef Christopher Galarza, the study was conducted by researchers from the Stanford Doerr School of Sustainability, the New York University Grossman School of Medicine and PSE Healthy Energy, an independent scientific research institute specializing in bringing science to energy policy. 

According to a press release, this is the first US study to compare air quality and heat levels in restaurant kitchens that use gas appliances with those that use all-electric appliances under real-world working conditions. The study is part of PSE Healthy Energy’s Methane and Health Initiative, which uncovers air quality and health risks associated with methane sources to protect public health and the climate. 

Researchers measured air temperature and air pollutants produced by gas stoves: methane, nitrogen dioxide, carbon monoxide, carbon dioxide and benzene. Measurements were taken in five employee work areas, both during service and overnight, in 21 gas kitchens, three propane kitchens and three all-electric kitchens in California, New York and Pennsylvania. 

“Everyone likely has a favorite restaurant or fast food chain, but most people probably haven’t thought about the equipment being used and how that affects what the staff is experiencing in the kitchen area,” Drew Michanowicz, principal scientist at PSE Healthy Energy, told CNET in an email.

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